Description
Juicy, tender ribeye steaks seared in cast iron or grilled to perfection with garlic and herbs.
Ingredients
Scale
- 2 ribeye steaks (10–12 oz each, 1–1.5 inches thick)
- 2 tbsp olive oil or melted butter
- 3 cloves garlic, smashed
- 3 sprigs fresh rosemary or thyme
- 1 tsp kosher salt
- 0.5 tsp freshly cracked black pepper
- 0.5 tsp smoked paprika or steak seasoning blend (optional)
Instructions
- Remove ribeyes from the fridge 30–45 minutes before cooking. Pat dry with paper towels. Rub with oil, salt, pepper, and optional seasoning.
- Heat cast iron skillet over high heat until smoking, or preheat grill to 450–500°F.
- Place steaks in skillet or grill. Add smashed garlic and herbs. Sear for 3–4 minutes per side (target 130°F internal temp for medium-rare).
- Optional: Add 1 tbsp butter to pan and baste steaks for 30–60 seconds with spoon.
- Transfer steaks to a plate. Cover loosely with foil and rest 5–10 minutes.
- Slice against the grain. Serve with desired sides and flaky salt if desired.
Notes
- Ensure steaks are at room temperature before cooking for even cooking.
- Use a meat thermometer for best results.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Grilling or Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 540
- Sugar: 0 g
- Sodium: 600 mg
- Fat: 39 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 46 g
- Cholesterol: 120 mg
Keywords: Ribeye Steak Juicy Restaurant